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Guide to Make Easy, Delicious Fish Crackers at Home


Description: fish crackers are light and nutritious snacks. Learn how to make easy fish crackers at home to enjoy every day.


People who live in South East Asia are familiar with fish crackers. Originally developed by fishermen in coastal regions, these snacks have quickly become familiar in wider areas. These crackers are mostly light and crunchy, with a mild flavor that gives hints of savory fish taste.


Types of Fish Crackers

Fish crackers were first made to use cheap or unused fish from the fishermen’s nets. These products were also sold by the fishermen’s families to get additional income. This is why the ingredients are easy to get and cheap, such as tapioca or sago flour, salt, pepper, and simple kitchen spice.


Fish crackers and their variations, such as shrimp crackers, are common in countries such as Indonesia, Malaysia, and the Philippines. These snacks have unique local names, such as kerupuk, amplang, kemplang, lekor, and kropok. You can find them raw or cooked at various stores and markets. They can be eaten as snacks or side dishes, such as to eat fried rice, traditional soup, or warm salad.


How to Make Fish Crackers

Fish crackers are simple snacks, so there are many cooking variations you can try. However, you can start with these basic steps to make crackers at home. Use any fish you like such as whitefish, Pomfret, cod, tuna, or wahoo (preferably in fillet). For the starch, you can use cassava starch, tapioca flour, or sago flour.


Here is a simple recipe to make fish crackers at home:


  1. Prepare 500 g of fish fillet, 500 g of starch, one tablespoon of salt or chicken powder, one teaspoon of pepper, and deep-frying oil.
  2. Cut or mash the fillets into small pieces. Put them in the food processor with all the other ingredients and two tablespoons of starch. Turn on the food processor until the mixture forms a paste.
  3. Place the paste into a bowl, add the remaining starch, and form a dough.
  4. Divide the dough into four parts and cut them into small cylinders with 4 to 6 cm in diameter. Steam for 45 minutes, preferably with a bamboo steamer. If you use an electric steamer, place a clean towel under the lid to catch the condensation.
  5. Cool the cuts before putting them in the fridge.
  6. Remove the cold cuts and slice them thinly. Dry them under the sun or in the oven.
  7. Fry the cracker slices in hot oil (180 degrees Celsius) until hard. Usually takes about 30 minutes.
  8. Drain and serve.


You can experiment with different types of fish or add any spices that you like. Enjoy the fish crackers as snacks or with warm dishes like rice, fried noodles, and salad.


References: 31/how-to-make-keropok-ikan/ Fish_cracker